Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
- 3 cloves of garlic
- 100g of butter
- 1 pinch thyme
- ground salt and pepper
The leg of lamb:
preheat the oven to 200°C.
stud a leg of lamb with garlic.
In a small pan, gently melt the butter and add the thyme as well as the salt and pepper.
Coat the leg of lamb in the mixture.
Cook the lamb:
20 min per kilo (40 minutes in this case)
Remember to baste the lamb regularly.
Allow the leg of lamb to rest for 15 minutes on a plate covered with foil, and add 150ml of water to the baking dish to release the juices.
Cut the leg into thin slices and pour on juice.
The chanterelle mushrooms:
Clean the mushrooms and quickly wash them with cold water. (DO NOT allow them to soak as they will lose their flavour).
Heat the butter in a pan and add the mushrooms. Cook them for around 10 minutes, or until no more juice remains.
Season the mushrooms.
